Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Lemon Lover's Cheesecake




Source of Recipe


Internet


List of Ingredients




2 pounds cream cheese, at room temperature
4 eggs
1 3/4 cups sugar
Juice and rind of 1 lemon
1 teaspoon vanilla



Recipe



Liberally butter a 2-quart souffle dish, coat with graham cracker crumbs, then shake off excess.

Mix all ingredients together on high speed of electric mixer for 6 to 7 minutes. Pour into prepared souffle dish and shake to level. Place cheesecake in a large pan with 1 inch of water. Place on middle rack of oven and bake at 325 degrees for 11/2 hours until brown. Turn oven off -- leave cake in oven for 20 minutes. Remove cake from oven, cool on rack for about three hours before removing. Turn cheesecake out onto plate or cake dish.